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Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.
Today: The good, the bad, the ugly: the do's and don'ts of Sweet Potato Chana Masala.
Some do’s and don’ts when making Sweet Potato Chana Masala so that your dish ends up as delicious as my (second) try:
DO: Make sure your sweet potato is fairly well-cooked and yielding to a fork before you put it in your pan.
DON’T: Microwave it to reasonable softness and put the tougher parts in your husband’s bowl assuming he is too agitated about a women’s soccer match to notice.
DO: Actually follow the recipe in terms of the spices.
DON’T: Just dump a bunch in “to taste” assuming it will all work out and then wonder why your entire mouth is coated in garam masala.
DO: Add the chili only if you want it.
DON’T: Cut up the chili then absentmindedly touch your eye and then run around your kitchen screaming at anyone who will listen (no one) about how if people would only pick their wet towels off the bathroom floor these sorts of things wouldn’t happen.
DO: Spend a certain amount of time after these errors pondering why it is that you cook and feeling like perhaps you should just give it up because what kind of person messes up a simple and elegant dish written by MrsWheelbarrow, no less?
DON’T: Give up. Just try again. It’s good.
Oh also, feel free to add chicken.
Serves 2 with leftovers for lunch
1 cup diced sweet potato (one medium large)
1 tablespoon clarified butter or grapeseed oil
1 cup diced onion
1 minced garlic clove
1 teaspoon coriander seed
1/2 teaspoon cumin
1/2 teaspoon cardamom
1-1/2 teaspoon garam masala
1/2 teaspoon grated fresh ginger
1 serrano chile, seeded and minced (to taste, an entire chile is spicy)
1 teaspoon salt
1 can garbanzo beans (15 oz), drained and rinsed
1 pint crushed tomatoes
1/4 cup rough chopped cilantro
1/3 cup Greek yogurt, full fat